Carrot Coconut Cake With Lemon Frosting Recipe

Name: Carrot Coconut Cake With Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 4 eggs; 2 lemons organic, one for the cake and one for the frosting; 7/8 cup sunflower oil; 1 teaspoon vanilla extract; 2 9/16 cups carrots finely grated; 1 1/4 cups desiccated coconut unsweetened; 1 3/4 cups icing sugar

Servings: persons

1
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter a loaf tin.
2
Sift together the flour, baking powder and salt. Add the sugar.
3
Beat the eggs in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the sunflower oil and the vanilla extract, then carefully fold in the flour mixture.
4
Add the finely grated carrots and the coconut to the mixture and pour everything into the prepared tin. Bake for about 50 to 60 minutes until a skewer inserted comes out clean.
5
For the frosting mix the juice and zest of the second lemon with enough icing sugar to form a paste. The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the wholes you poked into the cake.
6
So prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely. Store in an airtight container.

1175

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, and more.

Yes, Carrot Coconut Cake With Lemon Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Coconut Cake With Lemon Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions